Veggie Tofu Sheet Rolls

• 1 sheet bean curd sheets halved crosswise
• 1/2 each cucumbers cut into match sticks
• 1 each carrots peeled and cut into matchsticks
• 1/2 each sweet red bell peppers thinly sliced
• 1/2 each green bell peppers thinly sliced
• 1/2 each banana peppers thinly sliced, or jalapeno, optional
• 2 each scallions, spring or green onions halved crosswise
• 3 each basil fresh, or 1/4 cup cilantro leaves
• 2 tablespoons soy sauce, tamari or to taste
• 1 tablespoon rice vinegar or to taste
• 1/2 tablespoon sesame oil or to taste
• 1 clove garlic freshly minced
• 1/2 inch ginger freshly minced

1. In a small bowl, mix together all the sauce ingredients until well blended.
2. Set aside.
3. Place the bean curd sheet (tofu sheet) on a cutting board or a working surface.
4. Long side facing you, place all the prepared veggies onto the tofu sheet into a 1-inch log, 1/2-inch away from the long side.
5. Roll the tofu sheet tightly from the long end facing you until forms a log.
6. Put a bit of water along the end edge to seal the log.
7. Cut the log into 1-inch rounds.
8. Place the rounds, cut-side up on the serving platter.
9. Serve the veggie tofu sheet rolls with spy-sesame dipping sauce or prepared Asian spicy sauce.

cucumbers, carrots, sweet red bell peppers, green bell peppers, banana peppers, scallions, basil, soy sauce, rice vinegar, sesame oil, clove garlic

Taken from recipeland.com/recipe/v/veggie-tofu-sheet-rolls-53291 (may not work)